persimmons

persimmon puree

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preserving shepherd peppers

On my weekly visit to Jean Talon Market , yesterday, I came across these beautiful still perfect shepherd peppers. Last week I froze half a bushel so I decided to cut these up in strips, season them and roast them in the oven.

I didn’t time the roasting, but I checked them quite often. I wanted them roasted but not mushy.

Once done and cooled, I put them in jars, added a little olive oil and put the jars in the freezer. Do not fill the jars to the top. Allow headspace, ½-inch from the top. The headspace allows foods to expand during freezing and prevents the jar from breaking or the food from pushing through the lid.

Read more on How to Freeze Food in Glass Jars

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sauteed chickpeas

Fried, roasted, sauteed, baked or stir fried. Mix with rosemary, oregano, parsley, or dill,  the sky is the limit.

Any way you choose to make these will result in something delicious that can be used as a side dish, snack, added to a salad, appetizer and so much more.

Google “fried chickpeas” and you’ll find hundreds of recipes using every herb you can imagine.

I coated them with a mixture of parsley, garlic, and pepper flakes, and served them as a side dish with roasted chicken.

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ingredients

3 cups of chickpeas (canned or cooked)

1/4 cup of flour

roasted pepper flakes / parsley / garlic

salt / pepper

2 tbsp olive oil

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Rinse, drain and dry chickpeas with paper towels

Combine flour and seasonings in a bowl

Add chickpeas and slowly toss to coat evenly

Heat oil in a skillet over medium-high heat, slowly add chickpeas and cook for 10 to 15 minutes gently tossing them around  until dry, crispy and golden

Place in a bowl and serve 

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simple appetizers

50 holiday appetizers: Simple to make – Easy to eat

BY SUSAN SEMENAK, THE GAZETTE DECEMBER 12, 2011

MONTREAL — Some of the best appetizers for holiday parties need no labour-intensive preparation or elaborate embellishment. They can be made in advance or assembled quickly just before guests arrive.

They come in the form of bite-sized morsels that guests can eat in a mouthful or two while juggling a wine glass, without a plate or utensils. Serve them warm or at room temperature.

Unlike those boxed, pastry-encrusted bites from the frozen-food section, or those ubiquitous crudités and dips that won’t go away, these 50 homemade appetizers are bursting with flavour. And they look good, served on toothpicks and miniature bamboo skewers, in little ceramic spoons or on toasted pita crisps, multi-grain crackers or grilled crostini, in hollowed-out cherry tomatoes or endive leaves. For the most part, they rely on a simple array of ingredients, or on good quality, store-bought elements.

How many to serve? The general rule of thumb is to offer 10 to 12 bites per person when no dinner is being served (half that if there’s dinner later). For variety, serve at least 4 to 6 kinds of appetizers, a mix of hot and cold, meat or seafood and vegetarian-friendly.

Most of the suggestions listed here – like the corn fritters, spiced nuts, salmon carpaccio and eggplant dip – are quick hits I’ve been making at home for years. Others are inspired by the delicious bites I’ve eaten standing up at Spanish tapas counters or Italian wine bars with a glass of red wine in the other hand. Some came to me while strolling the aisles of Fromagerie Hamel at Jean Talon Market; at Milano, the Italian emporium in Little Italy; at Les Douceurs du Marché at Atwater Market; Cavallaro on St. Charles Blvd. in Kirkland; or Librairie Espagnole, the Spanish grocery store on St. Laurent Blvd., just above Roy St. All are excellent local sources for great quality, ready-made ingredients for assembling last-minute hors d’oeuvres.

Some of the following suggestions are shortcuts of more involved recipes from my favourite cookbooks. While looking for inspiration, I leafed through The Silver Spoon (Phaidon 2005), Movida Cuisine Familiale Espagnole by Frank Camorra and Richard Cornish (Marabout 2007),Enoteca by Joyce Goldstein (Chronicle Books 2005), Finger Food by Elsa Petersen-Schepelern (Ryland Peters and Small 2002) and The Food of Spain and Portugal by Elisabeth Luard (Whitecap 2004).

1. Stuffed apricots à la marocain. Slit plump, soft, dried apricots and fill with goat cheese, then top with a mixture of ground pistachio, honey and lemon juice and finely grated zest.

2. Piccoli spiedini. Crush a clove or two of garlic into olive oil seasoned with salt, pepper and dried Italian herbs. Baste onto large cubes of day-old sourdough or ciabatta bread. Wrap bread cubes with thin slices of prosciutto or mortadella and fasten these miniature Italian brochettes with a toothpick. Broil until lightly browned.

3. Scandinavian smorrebrod. Combine sour cream or crème fraîche with a spoonful of horseradish and some finely chopped fresh dill. Spread mixture on triangles of pumpernickel bread. Top with a slice each of cucumber and smoked salmon.

4. Shrimp-salad lettuce rolls. Toss cooked Nordic shrimp with mayonnaise, lemon juice and finely chopped chives and celery. Roll up in Boston lettuce leaves.

5. Tuna tapenade. Combine best-quality oil-packed tuna with a spoonful each of ready-made black-olive tapenade and mayonnaise. Spoon onto endive spears.

6. Prosciutto-ricotta roulades. Combine ricotta cheese with grated Parmesan or pecorino cheese, freshly ground black pepper and finely grated lemon zest. Lay out slices of prosciutto, spread with a spoonful of ricotta mixture and scatter with arugula leaves, then roll up.

7. Bacon-wrapped dates. Stuff pitted dried dates with a tamari almond, then wrap with thin slices of bacon. Broil or bake until crispy.

8. Smoked duck with fig. Top multi-grain crackers with a folded-up slice of smoked duck breast, a few arugula or mache leaves and a small spoonful of fig jam (or orange marmalade.)

9. Salmon tartare. Finely chop equal parts very fresh salmon or rainbow trout fillet and smoked salmon. Toss with capers, a few drops of rice vinegar, a splash of olive oil and finely chopped red onion and finely grated lemon zest. Serve in individual ceramic spoons.

10. Sesame-seasoned edamame. Blanch frozen edamame beans (available in the freezer section of many grocery stores or at Asian grocers). Serve whole in their shells, tossed with coarse sea salt and a drizzle of sesame oil (and a bowl on the side for discarded shells).

11. Mushroom quesadillas. Spread a single flour or corn tortilla with shredded cheddar cheese and sautéed sliced mushrooms. Top with another tortilla and heat in an ungreased pan, pressing to seal, until golden on both sides. With scissors or a knife, cut into small wedges. Serve with salsa or guacamole.

12. Barcelona tapas. Spread membrillo (which is sweet quince jelly, available in cans at Spanish grocers or the specialty aisle at the grocery store) on thin slices of baguette. Top with thin wedges of Manchego cheese and slices of roasted red pepper.

13. Brie and sun-dried tomato. Purée oil-packed sun-dried tomato with fresh basil leaves. Cut thick slashes in the top of a wheel of brie cheese, stuff with the sun-dried tomato purée and bake for 20 minutes, or until meltingly soft. Serve with baguette slices.

14. Spiced nuts. Preheat oven to 325F. Toss pecans, walnuts and/or almonds with a drizzle of olive oil, coarse salt, chili pepper flakes, cumin and brown sugar. Spread nuts in a single layer on a parchment paper-lined baking sheet and roast for 15 to 20 minutes or until lightly toasted and glazed. (photo see #22)

15. Pizza bianca. Thinly roll out a ball of fresh pizza dough from the bakery or the local pizzeria, brush with olive oil, sprinkle with coarse sea salt, finely chopped fresh rosemary and a little grated Parmesan cheese. Bake 10 minutes in preheated 425F oven, or until golden. Cut into small squares.

16. Cut small fingerling or baby red potatoes in half crosswise (no need to peel them.) Sprinkle with olive oil and season with salt and freshly ground pepper. Roast until soft, about 30 to 40 minutes at 350F. Top with a dollop of sour cream and sprinkle with chopped chives and/or bacon bits.

17. Lamb kebabs with tzatziki. Marinate ¾-inch cubes of leg of lamb in olive oil, lemon juice, garlic, salt and pepper for at least an hour. Skewer onto short bamboo skewers and broil or grill until medium-rare. For tzatziki, shred cucumber, sprinkle with salt and let drain, then press to remove excess liquid. Combine with thick Greek style yogourt and one clove crushed garlic and salt to taste.

18. Thai jumbo shrimp. Sauté finely chopped onion in vegetable oil with Thai red curry paste. Add large, shelled shrimp and sauté until pink. Drizzle with freshly squeezed lime juice and skewer.

19. Savoury pita crisps. With scissors, cut pita bread in half and separate the two layers. Cut into triangles. On a baking sheet, scatter pita in a single layer and brush generously with olive oil. Sprinkle with zaatar (a Middle Eastern spice blend of sesame seeds, thyme and sumac) or dried thyme and coarse salt. Toast in 375F oven a few minutes, until crisp. Serve alone or with hummus on the side.

20. Pear and prosciutto. Roll thin slices of ripe, unpeeled pear and Camembert or Cambozola cheese in prosciutto. Fasten with a toothpick.

21. Mushroom puffs. Sauté finely chopped mushrooms and shallot in olive oil or butter, with finely chopped parsley. Season with salt and pepper, then add a small amount of 35 per cent cream and continue cooking a few minutes until thickened. Serve in prepared miniature puff pastry shells. (Defrost ready-made frozen shells and bake according to package instructions.)

22. Caramelized onion and cranberry crostini. Sauté thinly sliced onion in butter or olive oil over medium-low heat for 15 minutes, until soft and golden. Season with sea salt, freshly ground pepper and finely chopped fresh rosemary. Add a handful of dried cranberry and a splash of porto and continue cooking until cranberries soften slightly and porto evaporates. Serve warm with baguette slices or bread sticks.

23. Corn cakes. Combine 1 egg, 1 cup flour, ¾ cup milk and 1 cup corn kernels with finely chopped green onion and salt. Pour batter by the teaspoon into hot oil and fry, flipping once, until both sides are golden. Serve with sour cream and a little crushed chipotle in adobe sauce (be careful – it is really spicy), with a splash of lime juice.

24. Marinated olives. Toss whole black and green olives with one clove finely chopped garlic, toasted and lightly crushed fennel seeds, dried oregano, finely grated lemon or orange zest and a splash of olive oil. Serve with toothpicks and an empty bowl for collecting pits.

25. Fried olives. Rinse and drain jarred pimento-stuffed olives, then pat dry. Roll in flour, shaking off excess, then in beaten egg, then roll in seasoned bread crumbs. In hot oil in a deep-fryer or wide frying pan, fry the olives until golden. Drain on paper towel and serve with toothpicks.

26. Sun-dried tomato and olive bruschetta. Cut baguette into thin diagonal slices, brush with olive oil and bake in 400F oven a few minutes, until lightly toasted. Combine finely chopped sun-dried tomato and finely chopped pitted black olives with chopped fresh basil leaves and one clove garlic. Spread onto toasted bread slices.

27. Eggplant feta rolls. Cut eggplant crosswise into very fine slices. In a very hot, ungreased ridged grill pan, cook eggplant over high heat, turning, until softened and slightly charred. Remove from heat and baste eggplant slices with a little olive oil seasoned with crushed garlic, dried mint, salt and red chili pepper flakes. Top each eggplant slice with a thin slice of feta cheese and roll up, securing with a toothpick.

28. Chorizo and red pepper skewers. Sauté thick slices of chorizo sausage until lightly browned. On short bamboo skewers, alternate chorizo and folded slices of roasted red pepper (and cheese, if desired).

29. Dukka Egyptian spice mix. Toast ¼ cup whole hazelnuts or almonds, let cool, then crush coarsely. In a dry, heavy frying pan, toast a tablespoon each of whole coriander seeds, fennel seeds, sesame seeds and dried thyme with 1 teaspoon coarse salt and ½ teaspoon peppercorns until fragrant and lightly coloured. Remove from heat and let cool. Grind using a mortar and pestle or spice or coffee grinder. Combine nuts and ground spices in a flat serving dish. Pour a thin layer of good-quality olive oil in another shallow dish. Dip chunks of warmed flatbread or naan first into olive oil, then into dukka.

30. Mushroom brochettes. Combine olive oil, a splash of balsamic vinegar and finely chopped fresh parsley with salt and pepper. Skewer assorted wild and cultivated mushroom slices (porcini, portobella, shiitake, for example) on short skewers and baste with seasoned oil. Broil or grill until slightly crisp, turning once.

31. Grilled cheese triangles. Make a sandwich of good-quality multi-grain bread, old cheddar, onion relish (optional) and very thin slices of Granny Smith apple. In a frying pan or panini press, heat until cheese is melting and bread is toasted. Cut into triangles.

32. Individual shrimp cocktails. Boil large, peeled tail-on shrimp. Drain and cool. Hang two shrimps each from the rims of shooter glasses that have been half-filled with cocktail sauce (equal parts ketchup and prepared horseradish).

33. Chickpea crostini. In food processor, or with a fork, mash rinsed, drained canned chickpeas to a coarse texture. Add ample olive oil, crushed garlic, lemon juice and chopped fresh parsley and mint. Serve on toasted baguette slices or with pita crisps.

34. Fried chickpeas. Rinse and drain canned chickpeas. Dry with paper towel. Fry in a small amount of olive oil until golden brown, about five minutes. Drain on paper towel. Season with salt, pepper and smoked Spanish paprika.

35. Tortilla espagnola. In a medium-sized heavy-bottomed pan, fry one slivered onion and one Yukon gold potato, also very thinly sliced, in a tablespoon of olive oil until tender and golden. Add four eggs, beaten, to the pan and cook over medium-low heat, running a spatula around edges, until eggs are nearly set. Place a plate over the pan and flip, then return to the pan and briefly cook the other side of the omelette. Remove from pan and cut into wedges. Serve warm or at room temperature, with tooth picks.

36. Parmesan twists. On a floured surface, roll out ready-made puff pastry until about ¼-inch thick. Sprinkle with finely grated Parmesan cheese. Fold over and roll out again into a rectangle. Sprinkle with more Parmesan, and sea salt. Cut into ¾-inch sticks. Twist loosely and transfer to a parchment paper-lined baking sheet and brush with lightly beaten egg. Bake in preheated 400F oven until puffed and golden, about 10 minutes.

37. Mini-Schwartzes. Cut slices of very fresh rye bread into quarters. Smear with hot mustard. Add a slice of dill pickle and a mound of chopped smoked meat.

38. Citrus scallops. Cut larger scallops in half crosswise. In a hot pan with a little oil, sauté scallops briefly until golden on both sides. In a small bowl, combine a pinch of hot red chili pepper flakes, salt and freshly ground pepper with a splash each of orange juice and rice vinegar or freshly squeezed lemon or lime juice. Add scallops and toss to coat. Skewer scallops with clementine segments and serve in endive spears.

39. Fava beans and mint. Simmer frozen green fava beans until tender, about 5 minutes. Drain and mash coarsely with olive oil, lemon juice and finely grated zest, crushed garlic and salt. Add chopped fresh mint. Serve with sourdough bread.

40. Spicy tuna tartare cubes. Cut very fresh tuna into ¾-inch cubes. Combine equal parts sesame oil, soy sauce and rice vinegar with a handful of finely chopped chives. Drizzle over tuna and turn to coat. Let stand 10 minutes. Garnish with toasted black and white sesame seeds. Serve with toothpicks.

41. Parsley-almond pesto. In a food processor, purée until smooth: one bunch fresh flat-leaf parsley (stems removed) with ¼ cup toasted almonds and ¼ cup olive oil, juice and zest of half a lemon and salt and pepper. Serve with bread sticks or baguette slices.

42. Pan Catalan. Slice a fresh loaf of crusty bread in half lengthwise and toast lightly in oven. Cut three or four Italian tomatoes in half lengthwise and grate coarsely into a small bowl, discarding skins and pouring off excess liquid. Add olive oil and one clove garlic, crushed, and salt and pepper. Let stand a few minutes then smear onto bread halves. Cut into thick slices. Top with anchovy fillets if desired.

43. Patatas with mojo verde. Boil washed, unpeeled baby potatoes until tender, about 30 minutes. Drain and transfer to a heavy-bottomed frying pan coated with a thin film of olive oil. Cook over medium-high heat, about 15 minutes, tossing occasionally, until potato skins are dried and wrinkled and lightly browned. Serve with Spanish mojo verde: One bunch fresh flat-leaf parsley puréed in a food processor with 2 cloves garlic, a tablespoon of wine vinegar and 2 tablespoons olive oil, a little salt and a sprinkling ground cumin.

44. Smoked trout with pickled red onion. In a shallow bowl, finely slice one red onion and marinate in one tablespoon of red wine vinegar and a little sugar and kosher salt. Drain. Meanwhile, tear fillets of smoked trout into bite-sized pieces. To serve: place smoked trout and pickled onions on multi-grain crackers.

45. Sweet potato wedges. Preheat oven to 400F. Peel sweet potatoes and cut in half lengthwise, then into long, thin wedges. Lay the wedges in a single layer on a parchment paper-lined baking pan brushed with olive oil. Brush with more oil and sprinkle with coarse salt and freshly ground pepper, along with sesame seeds and a little chili powder, if desired. Roast until tender and golden, about 30 minutes. Serve warm or at room temperature as is, or with a little bowl of harissa-spiked mayonnaise on the side.

46. Hoisin-glazed tofu squares. Heat vegetable oil in a pan. Dust one-inch cubes of firm tofu in cornstarch, shake off excess and fry until golden, turning until all sides are coloured. Transfer to paper towel. Add chopped green onion, freshly grated ginger and one clove garlic, crushed, to the pan and sauté briefly. Add hoisin sauce and a splash of soy sauce and stir until combined. Return tofu squares to pan and toss to coat. Serve warm with toothpicks.

47. Stuffed portobellos. Clean portobello mushrooms and remove stems. Marinate briefly in olive oil, a splash of balsamic vinegar and finely chopped shallots, salt and pepper. Bake in 350F oven for about 15 to 20 minutes or until soft. In a bowl, combine shredded mozzarella, finely grated Parmesan cheese and bread crumbs. Fill mushroom caps and return to oven. Bake briefly, just until cheese melts.

48. Roasted eggplant dip. Pierce whole eggplant with a fork and roast in 375F oven for 20 to 30 minutes, or until tender. Let cool, peel, remove seeds and mash eggplant with olive oil, lemon juice, a spoonful of tahini paste, crushed garlic and chopped fresh mint. Season with salt and pepper. Toss in a handful of pomegranate seeds. Serve with pita crisps.

49. Crab-stuffed cherry tomatoes. Drain canned crabmeat and combine with mayonnaise, chopped chives, finely chopped celery and a tiny amount of wasabi paste. Serve in hollowed-out cherry tomatoes.

50. Black-bean hummus. In a food processor, purée one can of rinsed and drained black beans, along with vegetable oil, ground cumin, salt and freshly squeezed lime juice. Transfer to bowl and stir in chopped tomatoes and/or roasted red peppers. Serve with corn chips.

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heart-shaped hard-boiled egg

Happy Valentine’s Day!

Taken from “saving a little craziness for menopause”

This heart-shaped egg has been circulating all over the internet lately, so one more place won’t hurt it.

Try it!  It’s easy, quick and looks great!

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instructions

Egg
Milk carton or any juice carton (cut open, washed well and dried)
Chopstick (round one is ideal)
Rubber bands

1.   Cut milk or juice carton and fold it in half lengthwise.

2.   Make a hard boiled egg. (Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.)

3.   While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.

4.   Leave it for about 30 minutes in fridge.

5.   Take the chopstick off and cut the egg in half.

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